Blueberry Yum Yum

No-Bake Blueberry Yum Yum is a creamy and delicious layered dessert that's always a hit! With amazing layers that include a graham cracker crust, cheesecake, blueberry pie filling and whipped topping, it's the perfect sweet treat. It's a breeze to put together and a classic for potlucks, cookouts and holiday celebrations!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Refrigeration time 4

Total Time 4 15

Servings servings

Calories 493

Author Kim

Ingredients

For the crust

1 1/4 cups graham cracker crumbs* (10 full graham cracker sheets) plus more crumbs to garnish
1/3 cup butter melted
1/4 cup sugar (I use slightly less than 1/4 cup)

For the filling

1 (8-ounce) package cream cheese softened
2 (8-ounce) containers Cool Whip thawed
3/4 cup confectioners’ sugar
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (21-ounce) can blueberry pie filling (or other favorite pie filling)

Instructions

Combine all crust ingredients and firmly press with fingers into a 9×9-inch pan or 9-inch pie dish.
Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy. Stir in 1 container Cool Whip, confectioners' sugar, lemon juice and vanilla with the cream cheese until smooth.
Spread cream cheese mixture over graham cracker crust.
Pour blueberry pie filling over cream cheese mixture and carefully spread in an even layer.
Top and spread the 2nd container of Cool Whip over the top.
Refrigerate at least 4 hours, or overnight, before serving. Sprinkle with reserved crushed graham crackers just before serving.

Video

Notes

This blueberry dessert is great leftover! It will keep well, covered, in the refrigerator for up to about 4-5 days. You can also transfer slices to an airtight container and store in the fridge.

Nutrition